{"product_id":"kyoto-journal-issue-93-food","title":"Kyoto Journal Issue 93: Food","description":"\u003cdiv class=\"product-description\"\u003e\n\u003cinput type=\"radio\" name=\"tabs\" id=\"tab1\" checked\u003e \u003clabel for=\"tab1\"\u003eOverview\u003c\/label\u003e \u003cinput type=\"radio\" name=\"tabs\" id=\"tab2\"\u003e \u003clabel for=\"tab2\"\u003eCare Instructions\u003c\/label\u003e \u003cinput type=\"radio\" name=\"tabs\" id=\"tab3\"\u003e \u003clabel for=\"tab3\"\u003eReturn Policy\u003c\/label\u003e\n\u003cdiv class=\"tab content1\"\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eIssue 93 of \u003cem\u003eKyoto Journal\u003c\/em\u003e explores food in Asia and its power to connect people through tradition and innovation. This issue offers English readers key insights from chefs on the meaning of food, alongside family stories that highlight the significance of specific dishes and preparations. It also delves into the deeper cultural and spiritual dimensions of food through religious perspectives and poetry. A special feature examines \u003cem\u003eKyogashi\u003c\/em\u003e, showcasing the artistry of Japanese confectionery. This beautifully crafted edition serves as both an insightful read and a lasting tribute to Asian culinary excellence.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBeyond the cutting board\u003c\/strong\u003e\u003cbr\u003eKJ’s John Ashburne and Susan Pavloska sits down with several of Japan’s veteran and Michelin-starred chefs, Narisawa Yoshihiro and Murata Yoshihiro among them, to discuss, their sense of responsibility towards the future of gastronomy and the natural world.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTsukiji: Memories of a market\u003c\/strong\u003e\u003cbr\u003eSingaporean photographer Joel Fong on Tokyo’s iconic fish market and troubled relocation to Toyosu.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFamily Stories\u003c\/strong\u003e\u003cbr\u003eA Chinese family makes jiaozi in their tiny Tokyo apartment to celebrate the New Year. After school, a young girl sumptuously slurps her North Korean grandmother’s \u003cem\u003emiyeokguk\u003c\/em\u003e soup in a California retirement home: Writers share the ways food connects them with their legacy and the people they cherish.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFood from beyond the Bridge of Dreams\u003c\/strong\u003e\u003cbr\u003eAnthropologist Kaori O’Connor investigates kaiseki cuisine’s premodern origins to explain why it is much more than elegant morsels of gastronomical delights.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAn Edible Alphabet\u003c\/strong\u003e\u003cbr\u003eTwenty-six letters, twenty-six writers and about that many photographers and artists: presenting a collection of food for your enjoyment.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBringing the taste of Zen to Berlin\u003c\/strong\u003e\u003cbr\u003eKJ’s director speaks with Bernd Schellhorn on bringing shojin ryori (Buddhist vegetarian cuisine) to Germany and how he applies his primary training as an artisan.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eMeasurements:\u003c\/strong\u003e\u003cbr\u003e128 pages\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHistory:\u003c\/strong\u003e\u003cbr\u003eFounded (1987) in a city with rich culture and customs, Kyoto Journal aims to explore, celebrate, and spread the traditional and contemporary life of Japan with an Asian-wide perspective. As a Japanese non-profit organization and an all-volunteer based publication, Kyoto Journal has attracted a wide diversity of devoted and engaged contributors. Coming from a place of respect and reverence for the Asian community, Kyoto Journal’s goals are for excellence in writing, art, design, and photography. Kyoto Journal currently publishes one print magazine\/book as well as two digital magazine issues per year. The engaging and stimulating themes inside Kyoto Journal maintain an unlimited shelf-life and can be enjoyed for years to come.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab content2\"\u003e\n\u003cstrong\u003eMaterials:\u003c\/strong\u003e\u003cbr\u003eMagazine\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab content3\"\u003eAll books are final sale.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Kyoto journal","offers":[{"title":"Default Title","offer_id":54082668921146,"sku":"mkg1789681114864","price":30.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/0776\/3514\/files\/kyoto-journal-issue-93-food_1.jpg?v=1789681129","url":"https:\/\/thermalfit.shop\/products\/kyoto-journal-issue-93-food","provider":"My Store","version":"1.0","type":"link"}